Thank You For Signing Up

Spicy Tofu Hotpot

The ginger-infused, spicy broth for this satisfying one-pot meal adds all the flavor you need to otherwise humble firm tofu.

Ingredients

Serves 6

14 ounces firm tofu, preferably water-packed

2 teaspoons canola oil

2 tablespoons grated fresh ginger

6 cloves garlic, minced

4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)

1 tablespoon brown sugar

4 cups vegetable broth

1/4 cup reduced-sodium soy sauce

2 teaspoons chile-garlic sauce (a blend of ground chiles, garlic and
vinegar, is commonly used to add heat and flavor to Asian soups, sauces and
stir-fries. It can be found in the Asian section of large supermarkets
(sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in
the refrigerator
), or to taste

Step 2: Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until the bok choy is wilted, about 2 minutes. Increase heat to high and add noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.